Zucchinis with Watercress

4 zucchinis, 2 yellow, 2 green, finely sliced
2 T. Pine Nuts
4 T. Olive Oil
1 Lemon juiced, and zest finely grated
Celtic sea salt to taste
1 T. Chives, chopped
Cayenne pepper to taste
2 (85 grams) Watercress
Dash Nutmeg

Place the zucchinis in a bowl with the lemon juice and zest, chives and olive oil. Season with Celtic salt, nutmeg and cayenne pepper. Mix well.

Allow to marinate for 2-3 hours. Add the watercress and pine nuts. Mix again. Let sit for 15-20 minutes before serving.

Dorit’s book: Celebrating Our Raw Nature

 

Raw Burrito

2-3 leaves Collard Greens or Ezekiel
1/2 Cup Tomato Sauce
Sprouted Grain Tortillas
1/4 Cup Cheese Sauce
1/4 cup Marinara Sauce

Use the Collard Greens (if you wish this to be totally raw) or the Tortillas for the lettuce. If using Collard Green to wrap, thin the bottom of the stem, and marinate in any marinade sauces. After wrapping the filling with the Tortilla or the Collard Green Leaf, pour a Cheese Sauce (see recipe posted January 21, 2010) and a Marinara Sauce (see recipe posted on May 25, 2010) over the wrap. Serve immediately.

Dorit’s book: Celebrating Our Raw Nature

Sweet Attack Snack

3 Stalks celery
1 Tbs Shredded Coconut
3 Tbs Almond Butter
1 Tbs Raisins

Mix the almond butter with the coconut. Line inside of celery stalk with this mixture and place raisins on top, for a very satisfying, nutritional snack which children absolutely love.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature